Kimchi vs Sauerkraut: How Do They Compare?
Both kimchi and sauerkraut are fermented cabbage. Both are probiotic-rich. Both have devoted fans. But they're quite different products with distinct flavour profiles, uses, and traditions.
The Basic Difference
Sauerkraut: Shredded cabbage fermented with salt. That's it – two ingredients. The result is sour, slightly funky, and relatively mild.
Kimchi: Cabbage (usually whole or quartered) fermented with salt, chilli, garlic, ginger, and often fish sauce. Multiple ingredients, bold flavour, notable heat.
Flavour Profiles
Sauerkraut is:
- Predominantly sour
- Relatively one-dimensional
- Mild, not spicy
- Subtle garlic/mustard notes depending on variety
Kimchi is:
- Complex – sour, spicy, garlicky, savoury
- Umami-rich (from fish sauce)
- Notably spicy (unless white kimchi)
- More aromatic
Probiotic Content
Both contain similar Lactobacillus bacteria strains, developed through the same basic fermentation process. Studies show both are effective probiotic sources.
However, kimchi typically contains a greater diversity of bacterial strains, possibly due to its more complex ingredient list.
Nutritional Comparison
Calories: Both very low (15-20 per 100g)
Sodium: Both fairly high; sauerkraut slightly less on average
Vitamins: Kimchi higher in A and C (from chilli and more vegetables)
Fibre: Similar
Probiotics: Similar if both are unpasteurised
Culinary Uses
Sauerkraut excels with:
- Hot dogs and sausages
- German/Austrian dishes
- Reuben sandwiches
- Mild-flavoured meats
- Dishes where you want acidity without heat
Kimchi excels with:
- Korean dishes (obviously)
- Rice and grain bowls
- Asian-inspired fusion
- Dishes that can handle bold flavour
- Anywhere you want heat and complexity
Cultural Context
Sauerkraut: Central and Eastern European tradition, particularly German. The word means "sour cabbage" in German. Associated with preservation for harsh winters.
Kimchi: Korean tradition spanning thousands of years. Central to Korean identity and cuisine. UNESCO-recognised cultural heritage.
Texture
Sauerkraut: Fine shreds, uniformly soft
Kimchi: Larger pieces, more textural variety, often crunchier
Versatility
I'd argue kimchi is more versatile because its bold flavour can transform simple dishes. A bowl of plain rice becomes interesting with kimchi. Sauerkraut needs more support.
But sauerkraut's mildness makes it easier to incorporate where you don't want dominant fermented flavour.
My Take
These aren't really competitors – they're different products for different purposes. I keep both in my fridge.
Sauerkraut when I want something sour but gentle. Kimchi when I want bold, complex flavour.
If you're new to fermented foods, sauerkraut might be an easier entry point – its flavour is simpler and more familiar to Western palates. But don't stay there – kimchi's complexity is worth exploring.
And of course, I'm biased. Kimchi is my passion. But I respect a good sauerkraut, especially on a proper German sausage.
